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Chicken Pot Pie
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Brief Description
Delicious and easy to throw together, especially if using crescent roll dough for crust.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Another option for the topping is to use a pie crust dough, either made fresh or from the refrigerated section of grocery store. For cooked chicken, it's easy to use thawed chicken tenderloins and season with your favorite seasoning, then either cook in microwave or heat some oil and cook in a skillet until cooked through (this can be done while working on the filling); then chop and use in recipe. Use 2 chicken bouillon cubes in 2 cups of water for broth.
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Posted By: mcarr
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Posted On: Feb 24, 2012
Number of Servings:
Ingredients:
- 1 bags - frozen mixed vegetables 10 oz.
- 1/2 cups - onion chopped
- 1/2 cups - mushrooms chopped
- 1/4 cups - margarine
- 1/3 cups - flour
- 1/2 teaspoons - salt
- 1/2 teaspoons - dried sage or thyme
- 1/8 teaspoons - pepper
- 2 cups - chicken broth
- 3/4 cups - milk
- 3 cups - cubed cooked chicken
- 1/4 cups - snipped parsley
- 1 cans - crescent roll dough or 1 pkg refrigerated pie crust
Directions:
1. Cook frozen vegetables according to package directions; drain.
2. In a saucepan cook onion and mushrooms in margarine until tender. Stir in flour, salt, sage and pepper. Slowly stir in chicken broth with a wire whisk until mixture is well combined and thickened; add milk all at once and stir well. Cook and stir til thickened and bubbly (about 5-8 minutes).
3. Stir in drained mixed vegetables, chicken, and parsley. Heat til bubbly (2-3 minutes).
4. Pour chicken mixture into baking dish (12x7 or 13x9). Unroll crescent roll dough or pie crust and place on top of mixture.
5. Bake at 450 for 12-15 minutes or til pastry is golden brown.
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